1. Oil a shallow baking tin (32.5 x 23 x 2.5 cm) and line it as smoothly as you can with a double layer of cling film. Creasing will mark the surface of the mix but don’t be too neurotic.
  2. Pour 150 ml cold water into a shallow dish. Snip the gelatine sheets. Drop them into the water, push them in and leave to soften up for at least 10 minutes.
  3. Whisk the eggs whites in a large grease-free bowl for a few seconds until stiff enough to
hold in peaks if you flick the mix. Don’t over-whisk. Set aside.


  1. Tip the sugar, glucose and 200ml cold water into a heavy bottomed saucepan over high heat.
  2. Stir with a wooden spoon until it’s slightly dissolved. Prop your sugar thermometer in the pan. Bring the mix up to 126°C without stirring it. Don’t leave the pan and watch it regularly. This part of the process could take up to 10 minutes. As soon as you reach the right temperature, remove the pan. Stir the gelatine and soaking water into the boiling syrup immediately.
It may well spit and rise in the pan so take care; maybe wear an oven glove. Stir briefly.
  3. Taking great care, slowly and gradually introduce the hot syrup into the egg whites by pouring it in down the side of the bowl whilst beating constantly with a hand whisk or free-standing mixer. Continue to whisk until the mix thickens and expands to form stiff and billowy marshmallow peaks. This can take 10 minutes. Add any flavour or colour.
  4. Working quickly and smoothly, spoon the mix evenly into a tin, persuading it into the corners.
Use a spatula to even out the top. Leave to set for 2 hours at least.
  5. Sift icing sugar/cornflour into a bowl. Sprinkle a little over a board and invert the tin on top. Peel the film away. Using a long thin knife cut the marshmallow into 3 or 4 long thick strips, wiping or washing the knife between cuts. Cut each strip into cubes of the desired size.
9. Toss the marshmallows lightly in the sugar mix. Store in a dry air-tight container.


  1. Pile marshmallows up on a plate and place it in the centre of your table. For gifting: place in cellophane gift bags/boxes (or food bags) and tie with ribbon (or string).

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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